Lets take a American classic chicken salad and give it a southern twist using BBQ turkey legs and our feature ingredient Pimento cheese. Whether we use it for a wrap or a sandwich topping or on top of salad greens we can enjoy the smoky taste of the turkey mixed with the creamy mixture of mayo and pimento cheese accented with crunchy pieces of fresh veggies. For breakfast fry up some bacon pieces with diced onion; then add a couple of eggs and scramble and fold in some of our smoked turkey pimento salad mixture to start your day.
1 smoked turkey leg
3/4 cup pimento cheese
1/4 cup mayonnaise
3 celery ribs diced
1 carrot diced
1/2 small onion sweet onion
1/2 tsp. onion powder
1/2 tsp. old bay seasoning
extra pimentos (optional)
1. Wrap the smoked turkey leg in foil and bake in a 300 degree until tender (about 3-4 hours). Dice the smoked turkey and reserve.
2. Dice the celery, carrot and onion and mix in the pimento cheese and mayonnaise. Add the spices the fold in the turkey and extra pimentos.
3. Serve over greens or as you would regular chicken or tuna salad.
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How does a good chef think? What is the creative process a
chef uses to come up with new and exciting dishes? What do I need to know to enable that creative process? These are the questions I want to explore in this series of articles. As a chef and an avid cookbook collector I am drawn towards
ideas and techniques of cooking rather than just a collection of recipes. I believe to grow as a chef, I need to continually learn and hone new techniques along with perfecting each technique I use every day. Whenever I go to a restaurant, whether fine dining, neighborhood pub, avant garde, or even fast food, I continually ask myself how can I do this better, what works and more important, what doesn’t? Feel free to send me comments, ask questions. Together, we can explore and make creative cuisine.
Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.